- 3 T butter
- 1 onion medium, peeled and finely chopped
- 12 free-range, extra large eggs, beaten
- Sea salt and freshly ground black pepper, to taste
- 2 large tomatoes, chopped
- 4 soft corn or flour tortillas, warmed (large for burritos or medium for tacos)
- Fresh coriander, a generous handful, chopped plus extra to garnish
- 1 large ripe avocado, peeled, stoned and diced
- Tabasco, sriracha or other hot chilli sauce, to taste
Melt the butter in a medium non-stick pan. Add the onion and cook over a medium heat until soft and translucent. Add the eggs and stir continually to scramble. A few seconds before they are soft scrambled – while still slightly runny – add salt, pepper, chopped coriander and tomatoes, trying to leave most of the tomato juices behind on the cutting board. Stir through just until tomatoes are warmed.
For a breakfast burrito, divide the eggs between four warmed tortillas. Top with coriander, avocado and some hot sauce, then roll tightly into a parcel, tucking both ends in. For tacos, repeat the above using medium tortillas, folding each tortilla over without tucking in the ends. Either way, it’ll be messy. Alternatively, eat eggs with toppings and warm tortillas on the side.
Cook's note: “Huevos” means eggs in Spanish. In California, we ate these eggs with fresh soft corn tortillas, but these are not widely available in South Africa. With flour tortillas, you’ll still get the same sunny vibe.